4-Ingredient Chocolate Raspberry Cake
This clever cake calls for just a few basic ingredients, and raspberries on top. Chocolate, eggs and Betty Crocker chocolate frosting come together for a flour-free cake that’s outta this world rich, creamy, and delicious!MORE+LESS-
Updated May 11, 2017
package (13 oz) dark chocolate chips
cup Betty Crocker™ Rich & Creamy chocolate frosting
cup powdered sugar for garnish (optional)
In a large, microwave-safe bowl, melt chocolate chips and frosting together until smooth. Spoon into a stand mixer and add 2 eggs at a time until all eggs have been added. Turn to high and beat for 2-3 minutes, until the mixture is fluffy and well combined.
Spoon into a 7" cake pan that has been lined and rimmed with parchment paper. Place this cake pan into a large baking dish and carefully fill the outside baking dish with 1" of water. Be careful to not get any water inside your cake pan.
Bake for 50-60 minutes, or just until the center of the cake sets. Remove and refrigerate until the cake is completely cool. Gently remove the cake from the cake pan by turning it upside-down on a serving platter. Sprinkle with powdered sugar and top with raspberries just before serving.
- This recipe can also be made in a parchment-lined 9-inch cake pan. It will need to bake for just 25-30 minutes in a larger pan.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- So easy, it's sinful. So luscious, it's... still sinful!No one has ever been more excited about chocolate cake than I am about this recipe. It’s brilliant. It’s simple. It’s so good, it’ll make you weep tears all over big, ruby raspberries, even as you slide this fudgy, flourless cake into your face. It’s perfection, I tell you. Perfection!We were inspired by easy flourless cakeslike this one by Tablespoon fave food blogger, Gimme Some Oven, but we wanted to twist it up a bit. Our twist? We scrapped the butter in favor of adding rich, scrumptious chocolate FROSTING -- baked right into the batter!I served mine upside down because I thought it looked so pretty with that straight top. It’s like the flattop on the first boy I ever kissed.And speaking of kissing, a smooch of powdered sugar gives it just the right touch of love. And then the raspberries pucker their way across the top to make it the perfect treat for anyone you love this Valentine's Day. Especially you.Smooch! SWAK! Scrumptious.